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Buckwheat and rhubarb ice cream
Nutrition facts per serving:
- Energy in kcal about 370
- Fat about 19g
- Carbohydrates about 43g
- Protein about 6g
This is needed
This is needed
for 600 g
Buckwheat milk
- 3.5 dl milk
- 90 g buckwheat
Ice cream mixture
- 100 g sugar
- 1 tbsp honey
- 2 fresh egg yolk
- 2.5 dl full cream
Rhubarb
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- 200 g red rhubarb, thinly sliced
- 50 g sugar
- 2 tbsp water
And that's how it's done
And that's how it's done
Buckwheat milk
Briefly toast the buckwheat in a frying pan without any oil. Set aside 2 tbsp, mix the rest with the milk, cover and leave to absorb for approx. 1 hr.
Ice cream mixture
Strain the milk into a pan, squeeze out the buckwheat. Add the sugar and honey, heat through. Pour half into the egg yolks, whisk thoroughly. Pour the mixture back into the pan and simmer over a medium heat, stirring constantly until the mixture thickens and turns creamy. Remove the pan from the heat immediately, stir in the cream. Pour the mixture through a sieve into a stainless steel bowl, leave to cool.
Ice cream
Freeze the ice cream mixture for approx. 4 hrs., stirring at least 4 times with a whisk.
Rhubarb
Mix the rhubarb, sugar and water in a pan, cover and cook over a medium heat for approx. 15 mins. until soft. Leave the rhubarb to cool. Crush the reserved buckwheat using a mortar and pestle. Puree the ice cream, stir in the rhubarb and buckwheat, cover and freeze for approx. 3 hrs.
